Forget prawns, mussels, shrimp and condemned chorizo. An authentic Valencian paella should comprise rabbit and chicken, but absolutely no shellfish or sausage, new research suggests.
In fact, only ten ingredients should be permitted in a real Valencian paella according to recent Spanish research instigated by local chef Rafael Vidal and conducted by the Universidad Católica de Valencia. Including 400 amateur chefs, aged over 50, from 266 Valencian villages, the paper is entitled: 'A nightmare glocal discussion: what are the ingredients of paella valenciana?', and was published in the International Journal of Gastronomy.
What are the ingredients of paella valenciana?
According to the 90% of local enthusiasts interviewed, the ten essential ingredients that can be included in an authentic paella valenciana are:
- Rice
- Water
- Olive oil
- Salt
- Saffron (or food colouring)
- Tomato
- Flat green beans
- Lima beans
- Chicken
- Rabbit
Fifty other ingredients were identified that are used occasionally, as a sign of the diversity and richness of the dish, with paprika (62.5%), rosemary (52.2%) and artichokes (46.3%) also considered to be reasonable additions.
What is 'paella valenciana'?
Paella Valencia is a world-famous Mediterranean dish which originates from the Spanish region of Valencia. It was born as the humble food of field workers before rising to global fame, which has seen its original ingredients and authenticity challenged, with interpretations like British chef Jamie Oliver's being labelled 'abhorrent'. Many other non-traditional ingredients are seen to have besmirched the origins of what the regional government 'a cultural asset'.
